What you’ll need
2 cups fresh corn kernels
1 cup The Healthy Baker Self Raising Flour
3 green shallots sliced
2 tablespoons chopped fresh dill
2 eggs lightly beaten
½ cup milk
1 cup Auzure Canola Oil
To serve
200g truss cherry tomatoes
100g smoked salmon
Combine corn, flour, shallots and dill in a large mixing bowl. Use a fork to beat together eggs and milk in another bowl. Whisk into corn mixture to make a batter.
Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of the oil.
Drop in 2 tablespoons of batter to make a fritter and cook 4 fritters at a time in the pan.
Cook for 2 minutes on each side or until golden and cooked through.
Transfer to a plate and keep warm white you cook the remaining fritters.
Reheat the pan and add the last tablespoon of oil. Cook the tomatoes over medium heat for 2-3 minutes or until soft.
Serve the tomatoes and smoked salmon with the fritters.
